1. Preheat the oven to 375°F, and line a baking sheet with aluminum foil.

2. In a large mixing bowl, toss the squash and olive oil until well coated.

3. Spread the squash in an even layer across the baking sheet, making sure each piece is touching the surface of the pan, to ensure even browning.

4. Roast in the oven for approximately 20 minutes, then flip and roast for another 25 minutes.

5. Turn the oven up to 500°F. Continue to bake for another 5 minutes, or until the kabocha squash is golden brown and crispy on both sides.

* - Quantity depends on your individual diet.

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